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Mushroom Cultivation, Processing and Value-added Products: A Patent Based Review
Somya Singhal1, Prasad Rasane1,2, Sawinder Kaur1
1Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India.
Recent Patents on Food, Nutrition & Agriculture
|June 6, 2018
Summary
Edible mushrooms offer rich nutrition and health benefits, including anti-cancer properties. Innovations in cultivation and processing enhance mushroom yield and create value-added products for increased consumption.
Area of Science:
- Mycology
- Food Science
- Nutraceuticals
Background:
- Edible mushrooms are rich sources of carbohydrates, proteins, antioxidants, and phytonutrients.
- They possess significant nutraceutical properties, including anti-tumor and anti-carcinogenic potential.
Purpose of the Study:
- To review innovations in edible mushroom cultivation and processing.
- To highlight the nutraceutical benefits and value-added products derived from mushrooms.
Main Methods:
- Literature review of available research investigations.
- Analysis of patents related to mushroom cultivation and processing.
Main Results:
- Mushrooms exhibit diverse antioxidants and phytonutrients with health benefits.
- Advancements in growth substrates and equipment improve mushroom yield.
- Processing mushrooms into various products increases consumption and nutritional intake.
Conclusions:
- This review summarizes mushroom cultivation, processing, preservation, and value-added products.
- Scientific achievements, including patents and publications, support mushrooms as a wholesome food.
- Further research promotes understanding of mushroom's extensive health benefits.
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